Napa cabbage, orange peppers, cayenne pepper and feta cheese are served in an antique Noritake bowl made by Baron Morimura in Japan in the early 20th century. Napa cabbage, which is similar to Chinese cabbage, has a finer leaf than regular cabbage, but I think it needs to be softened considerably by marinating for at least half an hour in vinegar and oil. I used white wine vinegar and olive oil for this health-promoting salad. To this bowl of simple cabbage, I added diced sweet mini-peppers, bits of home-grown cayenne pepper, and feta cheese. There you have a cruciferous, cancer-preventive, low-calorie vegetable, a heart-healthy combination of peppers that contain vitamin C, olive oil that is good for your blood, vinegar that adjusts your body’s acidity thereby lowering inflammation, and a little protein from the cheese.

These Easter Eggs were made with dye that came with a Wilton cake-decorating set. I added a few bits of it to boiling water with a drop of vinegar. I soaked them in the dye solutions after drawing upon each egg with wax crayons by Crayola.

Shape and fry hamburgers (I use a Green Pan from Belgium), then array them in a baking dish. Spread a light layer of mayonnaise over the burgers. Cover them with chopped green chiles (Hatch or Old El Paso brands). A few shreds of chopped pickle may be added to the chiles. Bake for fifteen minutes. Remove from oven and top with shredded cheese (I used Colby-Jack blend here). Bake again until the cheese atop your green chile cheeseburgers is melted, or browned if you prefer. These green chile burgers are so sumptuous that they are edible without buns, making them a low-carb main dish.